4种不同酵母酿造杨梅酒的风味特征差异分析

Difference analysis of flavor characterization of Myrica rubra wines fermented with 4 kinds of different yeast strains

中文关键词:  杨梅  原生酵母  商业酵母  相对气味活性值  偏最小二乘判别分析  呈香物质

英文关键词:Myrica rubra wines  native yeast  commercial yeast  relative odor activity value  partial least squares-discriminant analysis  odor-active compounds

中文摘要:

      目的 探究3种商业酿酒酵母(DV10、D254、X16)及1种从杨梅醪中筛选的原生酵母(CCTCC M 2015627)酿造杨梅酒的风味特征差异。方法 通过顶空固相微萃取-气相色谱-质谱法(headspace solid-phase micro-extraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)检测不同酵母发酵杨梅酒的挥发性香气物质, 通过计算相对气味活性值(relative odor activity value, ROAV)确定重要香气活性化合物, 根据变量重要性投影(variable importance in projection, VIP)值筛选关键差异特征呈香物质。结果 4种酵母发酵杨梅酒共鉴定出107种挥发性成分, 其中原生酵母发酵的杨梅果酒香气物质种类总数最多, 为93种, X16杨梅酒香气物质类别丰富度最低, 为62种, DV10及D254杨梅酒产香物质类别丰富度居中。DV10杨梅酒香气物质总含量最高, 且ROAV≥0.1的香气活性成分最多, 为17种。ROAV≥1的物质为异丁酸乙酯、丁酸乙酯、乙酸异戊酯、正己酸乙酯, 是杨梅酒的主要呈香化合物。VIP>1且ROAV≥0.1筛选的差异特征香气物质共计9种, 分别为1-石竹烯、芳樟醇、(Z)-6-壬烯-1-醇、癸酸乙酯、辛酸3-甲基丁酯、乙酸辛酯、乙酸己酯、异戊酸乙酯、2-甲基丁酸乙酯, 以上9种活性香气化合物是区分4种酵母发酵杨梅酒的呈香活性成分。结论 本研究鉴定了4种酵母发酵杨梅酒的香气特征成分、关键香气活性化合物及差异特征呈香物质。原生酵母发酵的杨梅酒香气物质丰富, DV10杨梅酒香气物质含量高且呈香活性物质种类多; 原生酵母及DV10发酵的杨梅酒均富含萜烯类香气物质, 可赋予杨梅果酒功能活性。综上, 原生酵母(CCTCC M 2015627)及商业酵母DV10均可作为杨梅发酵酒的优势酵母, 为发酵型杨梅酒的风味调控提供参考工程菌株。

英文摘要:

      Objective To explore the flavor characteristic difference of Myrica rubra wine fermented with 3 kinds of commercial yeast strains (DV10, D254, X16) and a kind of native yeast strain (CCTCC M 2015627) isolated from Myrica rubra must. Methods Volatile aroma compounds in Myrica rubra wines fermented with 4 different yeasts were detected using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Relative odor activity values (ROAV) were calculated to determine important aroma-active compounds, and key differential aroma compounds were selected based on variable importance in projection (VIP) values. Results A total of 107 volatile components were identified in Myrica rubra wines fermented with the 4 kinds of yeast strains. Among these, Myrica rubra wine fermented with the native yeast strain exhibited the highest diversity of aroma compounds, with a total of 93 aroma compounds. Myrica rubra wine fermented with X16 yeast had the lowest diversity of aroma compounds (62), while Myrica rubra wines fermented with DV10 and D254 had intermediate diversity. Myrica rubra wine fermented with DV10 had the highest total aroma compound content and the most aroma-active compounds (17) with ROAV≥0.1. The substances with ROAV≥1 were isobutyl acetate, ethyl butyrate, isoamyl acetate, and ethyl hexanoate, which were the main aroma compounds in Myrica rubra wine. A total of 9 differential aromatic substances were identified through the screening criteria of VIP>1 and ROAV≥0.1, including 1-nonene, linalool, (Z)-6-nonene-1-ol, ethyl decanoate, octyl 3-methylbutanoate, octyl acetate, hexyl acetate, ethyl isovalerate, and ethyl 2-methylbutanoate, all these active aromatic compounds were the key aromatic components that distinguish the fermentation of Myrica rubra wine by 4 kinds of different yeast strains. Conclusion This study has identified the aroma profile, essential aroma-active compounds, and differential aroma compounds of Myrica rubra wines fermented with 4 kinds of yeast strains. Myrica rubra wine fermented by native yeast strain (CCTCC M 2015627) is rich in aroma substances. In contrast, Myrica rubra wine fermented DV10 has a high content of aroma compounds, including a diverse range of odor-active compounds. Myrica rubra wines fermented with the native yeast and DV10 yeast strains enriches terpene aroma compounds, imparting functional activity to Myrica rubra wine. The native yeast (CCTCC M 2015627) and commercial yeast DV10 are promising yeast strains for Myrica rubra wine fermentation, providing valuable strains for flavor modulation in Myrica rubra wine production.